Directions

Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight.

In the top of a double boiler, dissolve the gelatin in 2/3 cups cold water. Add egg white and corn syrup. Whisk. Add confectioners' sugar and whisk until well blended and not too thick. When mixture reaches 110 degrees F. (warm to the touch) divide the icing among several bowls and add your preferred food coloring to each bowl. Mix well.

Line baking sheet with waxed paper. With 2 skewers for each color, dunk cake cubes into colored icing and cover completely. Place on waxed paper to dry. Do this for remaining cubes. When completely dried, place a drop of icing onto each cube and sprinkle with edible gold for design.

I used homemade cream cheese pound cake , I did not add food coloring but I did add a few drops of lemon extract. They came out great. I tossed the cubes of cake into the bowl of glaze and lifted them out with a fork, when they were dry I brushed a little more on the tops with a pastry brush. They dried with a nice white finish and my daughter put flowers on them. They hardened well after an hour or so.

This recipe was a flop for me. I had made little cakes and needed a good recipe for the icing. Saw this one, and followed it exactly. I wound up with clear liquid that did nothing but slide off the cakes. I had to add more confectioner's sugar and it was still runny and gooey. I think I wound up adding about 3 lbs. of sugar in order to get it to work. The recipe is very vague. Where it says "Add egg white and corn syrup. Whisk." For how long? Until it reaches what stage? I had no clue how long she wanted me to whisk this mixture before adding the sugar. That might have made a lot of difference in the end result.